This is a recipe I’ve promised many people… so… ta dah! Here it is everyone, FINALLY! I make this sauce at least once every couple of weeks. I usually double it because we tend to put it on just about anything edible! My Handsome Herbivore can’t get enough of it, my kids gobble it up, it’s a family favourite.
The sensory experience of this dairy, nut, and soy free sauce is rather remarkable. It’s velvety smooth, creamy, beautifully orange, and incredibly… well… cheesy!
But perhaps the most magnificent thing about this sauce is that it is primarily made out of vegetables. So if I feed my kids mac and cheeze for dinner, they are eating their vegetables smothered delectably over their pasta without a single, visible, vegetable in sight… mind-blowing… I KNOW! It also packs in a thermos very well, and makes for excellent left overs as it does not soak into the noodles as a dairy cheese sauce does. No yucky, dry noodles here!
Over a week we might use this sauce to make mac and cheeze, mix it with homemade refried bean over fries (yes chili cheeze fries!), on pizzas, as a dip with tortilla chips or bean and kraut quesadillas, over steamed veggies or baked potatoes; truly, the applications for this sauce are endless.
Give it a try, I hope it is as relished in your home as it is in ours!
Sandhya of The Two Kitchens
- ½ cooking onion
- 1 russet potato, about 2 cups worth
- 2-4 carrots, about 2 cups worth
- ½ cup reserved cooking water
- ⅓ cup grapeseed or avocado oil
- 2 tsp coarse sea salt
- 1 tbsp white vinegar
- 1 (heaping) tsp organic vegetable bouillon powder
- ½ cup nutritional yeast
- ¼ tsp garlic powder
- pinch cayenne
- Peel onion, carrots, and potato. Chop all three into large, relatively same sized chunks.
- Place the chopped vegetable in a large saucepan, and cover with water. Cook until all vegetables are soft, and a knife easily pierces them.
- While the vegetables are boiling, add the rest of ingredients, except for the ½ cup of reserved cooking water, into a large high-speed blender.
- After the vegetables are cooked, add ½ cup of the cooking water into the blender.
- Using a large slotted spoon, add the cooked vegetables into the blender, being careful to not add in excessive amounts of water, too much water will make the sauce too thin.
- Blend until the sauce is completely smooth.
- Taste and adjust seasoning as desired.